Heinzler am See - Immenstaad

Overall, it was a nice stay for which the great location was responsible. The main courses also saw that the kitchen is ambitious and can meet its reputation (and Bib). The cream Brulée showed that the patisserie understands its craft. The mistakes, especially the inaccuracies of craftsmanship in the pifferlings and the cooking of the fish, blurred the overall impression. Read more...

Why anticipation? Because we start a visit again in 2018. Like 2016 (here are the following pictures and 2017. There will soon be a detailed report. Ambience 2016. We started an attempt and were allowed to call our last two free places. The place itself was immersed in an orange light, bad for the photos, good for the mood. We chose the menu without knowing the map. Various breads and two fresh creams from the kitchen to bridge the waiting period. With a perfect timing from the service that brought the evening to the table over the dishes in an ideal cycle. Greeting from the kitchen. Fishfrikadellen, homemade potato salad No comparison with the Friikadella a chain, perfect taste, great consistency and an excellent potato salad. The many works and attention to detail was to taste beiden; the tomatoes fennel cream soup. I'd like to come to the bucket. Super tuned, with main aromas were clear to taste and the creamy proportion do not stick the palate, as it sometimes tastes good, but badly made. Pink roasted calf juices with sauce Béarnaise, green asparagus and Linzgauer potatoes Guxtu, Sagichnix. Delicious. Two types of wild, delicate rehragout and medallion from wild boar back with winter vegetables and late zle. Unfortunately, the interior lighting has again made a line through the recording quality. Blitz was unfortunately impossible in this ambience. The food was wonderful. So good that the dining bar got red bakers. Cream caramel with blood orange sauce. Not the conclusion.

Why anticipation? Because we start a visit again in 2018. Like 2016 (here are the following pictures and 2017. There will soon be a detailed report. Ambience 2016. We started an attempt and were allowed to call our last two free places. The place itself was immersed in an orange light, bad for the photos, good for the mood. We chose the menu without knowing the map. Various breads and two fresh creams from the kitchen to bridge the waiting period. With a perfect timing from the service that brought the evening to the table over the dishes in an ideal cycle. Greeting from the kitchen. Fishfrikadellen, homemade potato salad No comparison with the Friikadella a chain, perfect taste, great consistency and an excellent potato salad. The many works and attention to detail was to taste beiden; the tomatoes fennel cream soup. I'd like to come to the bucket. Super tuned, with main aromas were clear to taste and the creamy proportion do not stick the palate, as it sometimes tastes good, but badly made. Pink roasted calf juices with sauce Béarnaise, green asparagus and Linzgauer potatoes Guxtu, Sagichnix. Delicious. Two types of wild, delicate rehragout and medallion from wild boar back with winter vegetables and late zle. Unfortunately, the interior lighting has again made a line through the recording quality. Blitz was unfortunately impossible in this ambience. The food was wonderful. So good that the dining bar got red bakers. Cream caramel with blood orange sauce. Not the conclusion.

We were accommodated in the Seehaus-Nr.7! simply wonderful. all super clean all very friendly and a very good food. many thanks for the beautiful stay.

I have rarely experienced such a good hotel, best eat, super service, super clean, all top!